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As an iconic American brand, A&W stands for good times had over classic American food & treats.
It all started in 1919 at Roy Allen’s Root Beer stand, celebrating the return of World War I veterans.
After partnering with Frank Wright, the good times never stopped, as A&W became the first major food franchise, growing along with the country over the course of the next several decades.
Today, A&W remains a place for friends, families & communities to gather over the simple pleasures of great food & great company.
We make quality food fresh just for you!
Our Burgers are cooked-to-order with your choice of toppings, & our Hand-Breaded Chicken Tenders are 100% all-white meat, lightly breaded, & cooked to juicy, mouth-watering perfection.
Our Root Beer is still made fresh in our restaurants with real cane sugar - top it off with our creamy vanilla soft serve for one of our signature Root Beer Floats!

Reserve a table for two! Cathryn's Tuscan Grill specializes in intimate Italian cuisine for those looking to add some romance to dinner.
If you're looking for low-fat food, look elsewhere. If you're looking for great-tasting food, come to Cathryn's Tuscan Grill.
Pick your poison and toast your evening — drinks are also served here.
Cathryn's Tuscan Grill is more than willing to accommodate families, so kids are welcome to tag along.
Cathryn's Tuscan Grill is great for a large crowd and offers a private room for parties, celebrations or other merry gatherings.
Bask in the sun and enjoy a fresh meal outside at Cathryn's Tuscan Grill.
Stay in the loop (and online!) by tapping into Cathryn's Tuscan Grill's free wifi hotspot.
Who doesn't want to go out for a nice meal with buddies and your canine companion? Head over to Cathryn's Tuscan Grill for a good time!
Be sure to make reservations so you can get seated right away.
Cathryn's Tuscan Grill offers an informal dining experience for those who are allergic to jackets and ties.
You can also have Cathryn's Tuscan Grill cater your next event.
Always five minutes behind schedule? Pick up your food to go instead.
Enjoy the quick and painless street parking at Cathryn's Tuscan Grill.
It's not the cheapest, it's not the most expensive, but it is the most delicious. Come to Cathryn's Tuscan Grill for a great bite.
At Cathryn's Tuscan Grill, you can pay with any major credit card.
The dinner menu is a crowd pleaser at the restaurant, though breakfast and lunch are also served.

Find something on the menu for everyone at Fishkill's The Tomato Cafe.
Calorie-counters won't find any low-fat fare here, so enjoy the menu and take a break from the diet.
A night out deserves a drink to celebrate, and The Tomato Cafe has the perfect selection of beer and wine to go with your meal.
Families will feel right at home at The Tomato Cafe with its kid-friendly menu and atmosphere.
Gather up your friends, coworkers or family members and head to The Tomato Cafe for a group meal.
Outdoor seating is ready for diners on those warm summer days.
Stay in the loop (and online!) by tapping into The Tomato Cafe's free wifi hotspot.
Whether you're coming from work or a ballgame, the dress code at laid-back The Tomato Cafe is come-as-you-are.
Enjoy mind-blowing dishes in the peace and quiet of your own home with delivery or takeout from The Tomato Cafe.
Catering makes it easier to organize any event, and The Tomato Cafe will ensure that it is delicious.
The Tomato Cafe's diners can park in a nearby lot or on the street.
The Tomato Cafe offers parking for all diners, including those who travel by bike.
You can take it easy on your wallet at The Tomato Cafe — prices are generally less than $30 per person.
The Tomato Cafe happily accepts all major credit cards as a form of payment.
Early risers and night owls alike can enjoy The Tomato Cafe since it offers breakfast, lunch, and dinner.

Whistling Willies American Grill offers a laid-back atmosphere and tasty American classics.
Healthy food is in, as it should be, come here for a tasty, low-fat and gluten-free bite.
Those who enjoy a drink or two with dinner are advised to take advantage of Whistling Willies American Grill's BYOB policy.
Whether you have something to celebrate or just need something to take the edge off, the drink menu at Whistling Willies American Grill won't disappoint.
Little ones are just as welcome as their parents at Whistling Willies American Grill.
For comfortable outdoor service, Whistling Willies American Grill sets up a seasonal patio.
Reservations are available, so give the restaurant a call before you head over for the fastest seating.
Wear what you like when you dine at Whistling Willies American Grill — the restaurant has a chill vibe just right for casual dining.
Dining out isn't your only option here — pickup is available, too.
The restaurant also offers catering if you want to bring the flavors of Whistling Willies American Grill to your next party or event.
You can leave your car curbside with nearby street parking.
Cheap meals don't have to lack flavor as shown by the innovative dishes coming out of Whistling Willies American Grill's kitchen.

Bite into freshly baked naan bread at Tanjore Cuisine of India, a flavorful Indian restaurant for those with a hankering for heat.
Healthy food is in, as it should be, come here for a tasty, low-fat and gluten-free bite.
With Tanjore Cuisine of India's BYOB policy, you can enjoy your favorite drinks with your meal.
Toast your evening out at Tanjore Cuisine of India with a glass of beer or wine from their lengthy drink list.
Bring the whole clan to Tanjore Cuisine of India — kids and parents will love the menu and ambience here.
Score quick and easy seating for your large group at Tanjore Cuisine of India.
Call ahead for reservations to ensure your table is waiting for you when you arrive.
No need for a wardrobe change when you hit Tanjore Cuisine of India — it's strictly casual.
If you're hoping to make a smashing impression at your next soiree, you can also have Tanjore Cuisine of India cater for you.
You can also grab your grub to go.
A nearby parking lot is readily available for Tanjore Cuisine of India's diners.
A visit to Tanjore Cuisine of India will set you back less than $30 per person, so you can make it a regular part of your schedule.
Breakfast, lunch, and dinner are all available at Tanjore Cuisine of India.

One of the more inexpensive bakeries in Fishkill, guests of Suzy's won't break the budget for a good meal and enjoyable experience. Come by for the good quality and stay for lightning-fast service. You'll be a regular at Suzy's before you know it.
Thanks to its outdoor seating, Suzy's is a great option when the New York weather is cooperating. It should be noted that casual attire is encouraged and though the prices are considered low, you won't sacrifice any quality. Its background noise can sometimes get a little loud.
For those who are interested, the menu does feature healthy items and it's been tabbed as a nice option for both large groups and families with children. WiFi is available if you want to get some work done, and in addition to its quick service (take-out is available), the restaurant also offers delivery, and can even cater an event for you.
A reputable option for both breakfast and lunch in Fishkill, chances are you won't walk away from Suzy's Bagel Cafe disappointed. Don't worry about trying to find a spot on the street, as visitors to the restaurant do have access to a private parking lot nearby.

Groupon Guide

While the rest of the United States is still trying to determine the difference between alligators and crocodiles, Gulf Coast residents figured it out long ago: alligators are delicious. So tasty that their meat is commonplace in the region’s grocery stores and restaurants.
It also doesn’t hurt that the New Orleans archbishop categorizes the water-dwelling reptiles as seafood, adding a new ingredient to Lent’s Friday dinners.
Despite their popularity along the Gulf Coast, alligator dishes haven’t caught on in other parts of the country. At least not yet, said Mark Palicki, vice president of marketing for restaurant supplier Fortune Fish & Gourmet in Bensenville, IL. With whole-animal consumption and eco-friendly meats taking center stage as of late, alligator is poised to make its grand entrance. All it will take is one high-profile chef to focus on alligator, he said. “Then, other chefs will follow in abundance.”
So what’s the appeal of alligator meat?
A Familiar Flavor“Tastes like chicken” may be a cliché, but in the case of alligator meat, it’s pretty accurate. Some describe it as a brinier version of chicken, while others say it’s similar to pork. Mark said alligator’s flavor is akin to both meats but with a slightly tougher texture.
Low in Fat, High in ProteinAlligator’s flavor mimics chicken, but the meat’s nutritional content does not. Alligator is filled with significantly more protein than chicken and has less fat, Mark said. Plus, alligator’s fat is wrapped around its meat, making it easy to remove before cooking.
Culinary CreativityThe most common alligator dishes feature the meat breaded and fried into nuggets or ground into sausage. However, alligator meat can be used in most chicken recipes, whether that’s in the form of cutlets, nuggets, stews, or Mark’s favorite—kebabs. And don’t be afraid to use the reptile in its entirety. The most tender sections of alligators are the tail loins and jowls, but as long as the meat is properly tenderized, any cut can be used.
Alligator at Its BestIf Mark’s suggestions aren’t enough, there are plenty of alligator dishes at restaurants across the country to serve as inspiration.
New Orleans flavors fill the menu at Henry’s Louisiana Grill in Acworth, GA, with dishes such as hot-chili gator and alligator-tail po’ boys.For “real Nawlins food,” hit up New Orleans’ Jacques-Imo’s Cafe, whose self-proclaimed “lousy food” includes a savory shrimp and alligator-sausage cheesecake.Known for its exotic meats, Chicago’s Frontier serves fried alligator legs in a cayenne-maple reduction, gator scallopini, and even a whole roasted alligator stuffed with chicken.The chefs at Philadelphia’s Pattaya Grill award adventurous eaters with obscure Thai dishes, such as alligator stir-fry.The owner’s Yucatan background is evident throughout the offerings at Gilberth’s Rotisserie & Grill in San Francisco, including the tacos de lagarto, made with grilled alligator, fresh avocado, and two kinds of salsa.Check out some related reads:The Best Places to Eat a Whole AnimalFrom suckling pig to roasted alligator, these restaurants offer some of the nation’s best nose-to-tail dishes.The Spectacle and the Savagery of Roasted PigOnce exclusively reserved for luaus and Shriners’ summer picnics, pig roasts are now entering the fine-dining arena. We take a look at the experience from the point of view of the chefs who prepare the roasted pigs and the diners who dig in.

“I'm not the kind of guy who's going to say ... ‘I only buy local ingredients,’” said Ryan McCaskey, the chef and founder of Chicago’s Michelin-starred Acadia. Instead, the James Beard Award–nominated chef sources many of his ingredients from Maine—and even sources his salmon from New Zealand.In so doing, he’s bucking the burgeoning farm-to-table trend. Chefs like Rick Bayless, Paul Kahan, and Paul Virant—three local luminaries who McCaskey thinks “do it right”—brought the locavore movement to Chicago’s attention. The simultaneous uptick in Chicago farms, especially on the South Side, have made local sourcing increasingly doable.McCaskey, though, hasn’t been converted. He views the local food movement as “a little bit of a double-edged sword.” We chatted about what he views as farm-to-table food movements’ pros and cons.Pro: Farm-to-table reminds him of his time in Maine.He called the state his “second home”—before opening Acadia, he honed his culinary skills at Goose Cove Lodge in Deer Isle—and the lifestyle there centered on local food. That meant daily markets, and “the produce and the food that you get in the local store comes from a farm down the street. [Often] people just come and knock on your door with fresh eggs, fresh chicken, some cheese they made.”McCaskey added, “We didn’t really think about it like, this is a trend. That’s how you live.” (He lived this lifestyle in '90s Maine but said it still endures to this day.)Pro: Local food can have a mysterious X-factor.McCaskey spent the year before his restaurant opened in “very remote parts of Africa.” Even eating three square meals a day, he ended up losing 15 pounds on his travels. “I ate like normal,” he said, still a little bewildered as to how it happened. He has a theory, though: “There’s nothing in their food. There’s no hormones, no weird sprays.” While he knows those non-organic touches are meant to protect consumers, he also hypothesizes that they make American food heavier than African meals.Pro: It’s “the way food should be.” McCaskey elaborated that to him, that means “less manipulated, in it's purest form, you know."Con: It's trendy.And McCaskey is skeptical of trends.“I'm not a big guy on trends and fads, really. Except for our ramen, I think everything else we do I just do it because I want to do it.”Con: Buzzwords can be a marketing ploy.McCaskey thinks that some chefs use words like “organic,” “local,” and “sustainable” to be viewed part of the Bayless cohort mentioned in the intro. “But they just can’t be, in my opinion,” McCaskey added. To be part of that cohort takes talent as well as sourcing savvy. Con: Quality matters more than location.“I just try to find the best,” McCaskey said. He elaborated that while mushrooms might grow in his backyard, he wouldn’t use them over more flavorful ones flown in from Florida.Con: Thoughtful sourcing should be assumed.“I know exactly where pretty much everything comes from on our menu,” McCaskey said. (He even knows the exact hill his blueberries grown on!) “But the thing is, I don't need to use it as a marketing tool because ... people just assume it's going to be really great product. People coming to eat at our restaurant, nobody I think would say, ‘Oh, they're using lesser grade eggs’ or something.”Top photo courtesy of Acadia RestaurantRead more from award-winning chefs:Sean Brock's three key tenets to Southern cookingJoanne Chang's five essential baking tools

Every time chef Emeril Lagasse says “Bam!”, he wins a new culinary award. Or at least, that’s how it can seem. The star chef has won a James Beard Award, an Ivy Award, and been featured in a Smithsonian exhibit. It’s no wonder he runs 10+ restaurants, is always on TV, and typically just goes by “Emeril”—a trick previously reserved for Madonna.During our chat with him, in celebration of Groupon's Summer Tastes, we discovered one of Emeril’s rare non-culinary secrets: he’s a great storyteller. Check out a selection of his stories and snacking secrets below.GROUPON: You first started learning to cook from your mom, Hilda. What did she teach you that you still use today?EMERIL: Calde verde soup. It’s a Portuguese kale soup that is still an essential in my house. My kids ask me all the time to make it and it always brings back a lot of memories. Soups in general are incredibly comforting to me and remind me of my mom and early days cooking together.G: Who is a celebrity, in the food world or outside of it, who’s made you starstruck?E: Julia Child had me starstruck the first time we met. She is a culinary icon who was one of my first mentors. I was working at the Parker House when I first met her. She came in unannounced and wanted me to cook for her. I could definitely feel the pressure but was honored to be able to cook for her.G: What’s a not-super-healthy indulgence you’ll never give up?E: Potato chips, in particular plain Zapp’s potato chips. And they are the best when they are frozen.G: Through your foundation, you do a lot of work with disadvantaged kids. What’s the most surprising thing they’ve taught you about “kids these days”?E: Kids are very resilient and inherently have a positive attitude. I find it so rewarding to help provide tools and resources and empower kids to follow their passions. It’s about helping kids create lasting habits to take with them in whatever endeavors they explore. Kids these days have so many options and opportunities but we have to help them achieve a strong foundation and confidence in order for them to realize these potentials.G: When you’re in New Orleans and not at your own restaurants, what are some of your favorites to dine at?E: New Orleans has so many new restaurants and dining options. Some of my staples that I always go back to are The Galley Seafood (they have a killer seafood boil), Pho Tau Bay (they are currently in the process of relocating, but they serve the best Vietnamese I’ve ever had), and Domilise’s Poboy’s (best poboys in the city).G: What’s an easy way to “kick up” a meal?E: Visit your local wine store and have your wine merchant suggest pairings that will go well with the dishes you’ve selected. This will elevate the meal to more of an event. (Another good trick is to finish savory dishes with a light sprinkling of flaky sea salt or fresh herbs.)G: What is a kitchen tool that most home cooks don’t have, but should?E: A Japanese mandoline. These are inexpensive, easy to store, don’t take up too much space, and allow you to make paper thin slices and/or perfectly uniform julienne of vegetables and fruits.